Muddle the lemon wedges with the bitters in a cocktail shaker. Add the remaining ingredients (except the CioCiaro) and ice, shake, and double-strain into a rocks glass half-full of ice. Float the CioCiaro and garnish with a lemon wheel dusted with freshly grated nutmeg.

Origin: Jeremiah Blake, Holland House, Nashville

• ¾ oz Old Monk rum
• ¾ oz Rittenhouse rye
• ½ oz Bénédictine
• 1 oz Punt e Mes
• 2 dashes Whiskey Barrel Aged or Xocolatl Mole bitters

Stir and strain into a cocktail glass. Twist an orange peel over the top.

• 1 ½ oz bourbon
• ¾ tsp Bénédictine
• ⅔ oz lemon juice
• 1 tsp simple syrup
• ½ oz dark Jamaican rum

Shake all but the rum with cracked ice and strain into a cocktail glass. Float the rum and garnish with pineapple.

• 2 oz bourbon
• 1 oz Bénédictine

Shake and strain into a rocks glass half-full of crushed ice.